Enjoy with Creation Reserve Pinot Noir

Yield: 10 Portions

Rendang paste

160 g red bell pepper, seeded and cut up roughly

20 g small red chilies, seeded and chopped

500 g red onion, peeled and chopped

30 g peeled garlic cloves

2 tbsp (30 ml) miso paste

4 stalks lemongrass, white part only

100 g ginger, peeled and grated

2 tbsp (30 ml) ground cinnamon

40 g fresh turmeric

1 tsp (5 ml) ground white pepper

10 g (1,5 tsp / 7,5 ml) salt

Blend all of the above ingredients in a Thermomixer to a paste consistency.

To make the rendang

1 tbsp (15 ml) coconut oil

1 batch rendang paste (see above)

8 fresh curry leaves

3 tbsp (45 ml) tamarind paste

4 tbsp (60 ml) coconut sugar

4 tbsp (60 ml) tamarind paste

500 ml (2 cups) coconut cream

2 kg lamb knuckle

10 g (1,5 tsp) salt

Preheat the oven to 160 ℃. Heat the oil in a medium pot over medium heat, then add the paste and fry for 5 minutes. Add the curry leaves, tamarind paste, sugar, and coconut cream, bring to a simmer, and cook for 10 minutes then set aside. Arrange the lamb knuckle in a large baking tray, season with salt, then add the warm curry mixture to the tray and cover with foil. Roast in the oven for 90 minutes at 160°C.

Basmati rice

10 ml (2 tsp) cooking oil

80 g finely diced onions

80 g finely chopped leeks

50 g edamame beans

5 g black cumin seeds

500 g basmati rice, cooked

20 g thinly sliced spring onion

Heat the oil in a pan over medium heat, then add the onions, leeks, beans and cumin seeds. Saute until the onion is soft. Add the sauteéd ingredients and the fresh spring onion to the rice and mix well.

Pickled cabbage

250 g purple cabbage

150 ml verjuice

150 ml Creation Pinot Noir

20 ml (4 tsp) apple cider vinegar

5g salt

Thinly slice the cabbage, then add it to a pickling jar. Add the rest of the ingredients to the jar, cover and shake lightly to mix. Refrigerate for a few hours or overnight.


50 g coconut flakes, toasted

200 g tenderstem broccoli, steamed

200 g rainbow carrots, blanched

Plate dishes in 3 separate bowls: the black pot for rendang, a small plate for rice and a ramekin for pickled cabbage.